Mmmm, ganske lyst sunt brød (som sønnen min elsket)

Salvia hispanica, commonly known as Chia, is a species of flowering plant in the mint family, Lamiaceae, that is native to central and southern Mexico and Guatemala.[1] It was cultivated by the Aztec in pre-Columbian times, and was so valued that it was given as an annual tribute by the people to the rulers. It is still used in Mexico and Guatemala, with the seeds sometimes ground, while whole seed is used for nutritious drinks and as a food source.[

Chia is grown commercially for its seed, a food that is very rich in omega-3 fatty acids, since the seeds yield 25-30% extractable oil, mostly α-linolenic acid (ALA). It also is a source of antioxidants and a variety of amino acids.[2] Chia seeds are typically small ovals with a diameter of about 1 mm (0.039 in). They are mottle-colored with brown, gray, black and white. Chia seeds typically contain 20% protein, 34% oil, 25% dietary fiber (mostly soluble with high molecular weight), and significant levels of antioxidants (chlorogenic and caffeic acids, myricetin, quercetin, and kaempferol flavonols). The oil from chia seeds contains a very high concentration of omega-3 fatty acid — approximately 64%.[5] Chia seeds contain no gluten and trace levels of sodium.[6]
Chia seed is traditionally consumed in Mexico, and the southwestern United States, but is not widely known in Europe. Historically, chia seeds served as a staple food of the Nahua (Aztec) cultures of Central Mexico. Jesuit chroniclers referred to chia as the third most important crop to the Aztecs behind only maize and beans, and ahead of amaranth. Tribute and taxes to the Aztec priesthood and nobility were often paid in chia seed.[3][7]
Today, chia is grown commercially in its native Mexico, and in Bolivia, Argentina, Ecuador, Australia and Guatemala. In 2008, Australia was the world's largest producer of chia.[8] A similar species, golden chia, is used in the same way but not grown commercially for food since shattering is a problem. Salvia hispanica seed is marketed most often under its common name "Chia," but also under several trademarks, including "Cheela Brand," "Sachia," "Anutra," "Chia Sage," "Salba," "Tresalbio," "Purisalv," and "Mila".
In 2009, the European Union approved chia seeds as a novel food, allowing them to comprise up to 5% of a bread product's total matter